Homemade miso soup

Ingredients:

• 3 tbsp white miso paste

• Dashi broth

• Tofu

• 1 large carrot

• 1/4 napa cabbage

• 1/2 stick of burdock root

• 2 tokyo negi (long green onion)

• 1/2 block konjac

• 8 oz taro

• 1/2 daikon radish

• 10 oz thinly sliced pork belly

• 1/2 brown onion

• 3 cups water

• Olive oil

Step by step:

1. Make your dashi broth

2. Meanwhile, cut the green onion in 1 inch diagonal pieces (white part only), cut the pork belly into 2-3 inch pieces, and slice the onion, set aside

3. Then, peel and cut your carrots, taro, daikon, and burdock root. Cut the konjac and tofu into small bite sized blocks and chop your napa cabbage into 1-2 inch pieces

4. In a separate pot, heat olive oil and add the onion and green onion

5. Once softened add the pork belly and cook til no longer pink, stirring frequently

6. Once the pork belly is cooked, add all your veggies, excluding the napa cabbage. Mix it all to combine for about one minute

7. Next, add the dashi broth and cook over medium low heat until it boils, once boiling turn to a simmer. Cover and cook for about 45 min or until the veggies are soft.

8. Once the veggies are soft, add the napa cabbage and tofu, mix well and then add the miso paste through a strainer then add back into the water! Give it a stir and you’re ready to serve!

9. Serve warm and top it off with some green onion!